Black Cod with Shiso-Cucumber Salad and Carrot Vinaigrette
By Chef Jerry Traunfeld, The Herbfarm, Woodinville, WA

Chef Participant: Cooking for Solutions Conference 2006

Serves: 6

Black Cod
Ingredients: (use organic when possible)
2 lbs. Black Cod Fillet*
3 tbls. Soy Sauce
1-1/2 tbls. Sugar

Procedures:
1. Cut cod in 6 pieces of equal weight and toss with soy sauce and sugar in a mixing bowl or resealable plastic bag. Allow fish to marinate in refrigerator for about 2 hours.

2. Preheat oven to 325• F. Lift pieces of fish from marinade and lay out on baking sheet. Bake for 12-14 minutes, or until a small amount of liquid collects at the bottom of the fillets and fish flakes easily when nudged with your finger.

*Seafood Watch recommends sablefish, also known as black cod, from Alaska and British Columbia.

Shiso-Cucumber Salad
Ingredients:
3 tbls. Seasoned Rce Wine Vinegar
1 tbls. Fresh Lemon Juice
2 tspn. Ginger (finely chopped)
1 tspn. Serrano Chile (finely chopped)
1/4 cup Red Onion (finely chopped)
1-1/2 tbls. Shiso (chopped or 2 tspn. Mint or Cilantro chopped)
1 med. Cucumber (thin-skinned, preferably seedless)

Procedures:
1. Stir together rice wine vinegar, lemon juice, ginger, chile, red onion and shiso. Let dressing sit for 30 minutes to mellow onion and meld flavors.

2. Slice cucumber in half lengthwise, scoop out seeds with a teaspoon if using a seeded cucumber, and cut in thin, half moon-shaped slices. Toss cucumber with dressing.

Carrot Vinaigrette
Ingredients:
3/4 cup Carrot Juice
2 tbls. Shallot (chopped)
1 tspn. Ginger (chopped)
1-1/2 tbls. Fresh Lemon Juice
1/2 tspn. kosher Salt
1/4 cup Vegetable Oil (mild such as canola)

Procedures:
1. Combine carrot juice, shallot, ginger, lemon juice and salt in a small saucepan over medium high heat and cook until liquid boils down to about one-third of original amount. Cool.

2. Pour carrot reduction into a blender and, with the motor running, slowly pour in oil.

Garnish:
2 Shiso Leaves (sliced in very thin strips (chiffonade)

To Serve:
Put small mounds of the cucumber salad on each of 6 rectangular serving plates. Prop a fish fillet on each. Drizzle about a tablespoon of vinaigrette alongside fish. Sprinkle with thin strips of shiso.